5
/24:
Tape the two necktie pieces together

5/24
:Tape the two necktie pieces together

6
/24:
Check the size

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6/24
:Check the size

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Check size of template against size of your necktie box.

7
/24:
Cut out the necktie cookie

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7/24
:Cut out the necktie cookie

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Place your rolled out cookie dough on your cookie sheet. Place a sheet of parchment paper or a silicone baking mat under your dough. Using a thin knife, trim around your template, cutting out your necktie in cookie dough.

8
/24:
Remove excess dough

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8/24
:Remove excess dough

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Peel away the extra cookie dough from around the template.

9
/24:
If you have room …

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9/24
:If you have room …

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move your template over and cut out a second necktie. Always make an extra if you can, no need to tempt fate.

10
/24:
Transfer to cookie sheet

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10/24
:Transfer to cookie sheet

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Before you bake your Father's Day cookies, use a long spatula to space them evenly on your cookie sheet. This will help them bake evenly and not spread into each other.

11
/24:
Bake at 375 degrees

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11/24
:Bake at 375 degrees

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Baking times will vary from oven to oven. These cookies baked for 9 1/2 minutes, but I began checking them at 8 minutes. You want the edges to be just turning brown. *This is a BIG cookie. If it is too soft it won’t hold up to the royal icing.

12
/24:
Prepare your icing

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12/24
:Prepare your icing

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Dark Blue: 10 second flood and piping icing - Mixed with navy blue, a little violet and a drop of black. Light Blue: 10 second flood and piping icing - Mixed with a small a drop of royal blue.

13/24
:Accent colors

14
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Start icing the cookie

14/24
:Start icing the cookie

Put your dark blue piping icing in a pastry bag fitted with a #2 decorating tip. Line your card stock up with the bottom diagonal of the tie. Pipe a line along the top edge of card stock.

15
/24:
Next line

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15/24
:Next line

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Now pick up the card stock and place it directly above the line you just made. Using your light blue piping icing (in a pastry bag fitted with a #2 tip), pipe a line above the card stock. (The dark blue line is now directly below it)

16
/24:
Space the diagonal lines

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16/24
:Space the diagonal lines

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Using the template will ensure that your diagonals are both equally spaced and straight! Continue moving up the tie, alternating colors as you go. When you get to the top, draw a horizontal line at the bottom of the knot.

17
/24:
Line the knot

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17/24
:Line the knot

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Make sure you draw the stripe on the knot in the opposite direction! Connect your stripes along the outer edges with alternating colors. Once you have completed all the lines, let the cookie dry for approximately 30 minutes.

18
/24:
Start with the flood icing

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18/24
:Start with the flood icing

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Start by flooding your first diagonal section with the dark blue icing. Flood until almost full, using pastry tip to push icing into corners.

19
/24:
Add an orange line

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19/24
:Add an orange line

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Immediately pipe a straight line across the section with orange flood icing. The orange will settle evenly with the dark blue and leave a smooth surface.

20
/24:
Fill in all the dark sections

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20/24
:Fill in all the dark sections

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Then let the dark icing set on the cookie for approximately 30 minutes.

21
/24:
Continue to the next set of colors

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21/24
:Continue to the next set of colors

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Continue this same technique with remaining sections using light blue and white icing. Let the Father's Day cookie dry overnight. The next day your icing will be dry and touchable.

22
/24:
Add the details

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22/24
:Add the details

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With your dark blue piping icing and a #2 tip, pipe lines where your sections meet, skipping the knot at the top.

23
/24:
Finish off the cookie

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23/24
:Finish off the cookie

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For the knot, use your light blue icing and a #2 tip. Pipe a horizontal line where the knot meets the body of the tie. Then, outline the edge of your cookie, alternating the colors so they match the stripe. Let it dry a few hours, overnight if you can.